Still looking for the perfect dishes for Thanksgiving Day? Emeril Lagasse shared his Thanksgiving menu on Good Morning America today.
Check out his recipes for Beer-Brined Turkey with Turkey Giblet Gravy, Bacon Smothered Haricots Verts, Bourbon Mashed Sweet Potatoes, Tasso and Cornbread Stuffing and Mr. Lou's Chocolate-Praline Pie with Sweetened Whipped Cream.
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Beer-Brined Turkey with Turkey Giblet Gravy
• 2 quarts apple cider • 2 cups packed dark brown sugar • 2 cups kosher salt • 1/4 cup black peppercorns • 1 tablespoon juniper berries • 4 bay leaves • Two 3-inch cinnamon sticks • 1 teaspoon whole cloves • 4 quarts dark beer • One 8- to 10-pound turkey, neck and giblets reserved for gravy • 3 cups chopped yellow onions • 1 1/2 cups chopped celery • 1 1/2 cups chopped carrots • 6 garlic cloves, peeled and smashed • 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter • 2 tablespoons Emeril's Original Essence (recipe below) • 4 cups chicken stock • 1 tablespoon olive oil • 3 tablespoons all-purpose flour • 1/2 cup dry white wine • 2 tablespoons chopped fresh sage
Emeril's Original Essence
• 2 1/2 tbsp. sweet paprika • 2 tbsp. salt • 2 tbsp. garlic powder • 1 tbsp. black pepper • 1 tbsp. onion powder • 1 tbsp. Cayenne • 1 tbsp. dried oregano • 1 tbsp. dried thyme
Mix all of the ingredients together and store in an airtight container. Can be stored for up to 3 months. Note: This recipe makes about 3/4 cup. Combine the apple cider, brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large pot or bowl. Stir to dissolve the sugar and salt. Combine the mixture with the beer in a 40-quart cooler, or large plastic container. Place the turkey in the brine and, if necessary, weigh down with heavy dinner plates to completely submerge. Cover with plastic and refrigerate for 24 hours.
Spread the onions, celery, carrots, and garlic in the bottom of a large roasting pan. Add the turkey neck to the bottom of the pan. Preheat the oven to 400° F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels and place on top of the vegetables in the roasting pan.
Combine 1 stick of the butter and the Essence in a small pan and melt over medium heat. Remove from the heat. With a pastry brush, baste the top and sides of the turkey with half of the butter. Roast for 30 minutes.
Baste the turkey with the remaining seasoned butter, reduce the oven temperature to 300° F. and roast for 30 minutes.
Baste the turkey with 1/2 cup of the chicken stock. Return to the oven and roast until golden and an instant-read thermometer inserted into the thickest part of the thigh registers 160° F, 1 1/2 to 2 hours longer, basting once with 1/2 cup of the chicken stock.
Remove the turkey from the oven and transfer to a platter or cutting board. Tent with foil and let rest for 15 minutes before carving.